Hershey's Double Chocolate Cheesecake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 249.4
- Total Fat: 16.3 g
- Cholesterol: 58.6 mg
- Sodium: 143.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.6 g
- Protein: 3.9 g
View full nutritional breakdown of Hershey's Double Chocolate Cheesecake calories by ingredient
Number of Servings: 20
Ingredients
-
1/2 cup butter, softened
1 1/4 cup sugar, divided
1/4 tsp salt
1 cup flour
1/4 cup cocoa
16 oz cream cheese
2 eggs
2 teaspoons vanilla extract
1/2 cup mini chips semi-sweet chocolate
18 Hershey's kisses
Directions
1. Heat oven to 350. Line 8 or 9 inch square baking pan with foil, extending edges over pan sides.
2. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.
3. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.
4. Remove wrappers from 18 chocolates; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Add to reserved batter, stirring until well blended. Drop by spoonfuls on to batter in pan; gently swirl with knife or spatula for marbled effect.
5. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack. Cover; refrigerate several hours until chilled. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user RACHAEL_BOCK.
2. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.
3. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.
4. Remove wrappers from 18 chocolates; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Add to reserved batter, stirring until well blended. Drop by spoonfuls on to batter in pan; gently swirl with knife or spatula for marbled effect.
5. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack. Cover; refrigerate several hours until chilled. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user RACHAEL_BOCK.